LEADER 01310nam 2200337 n 450 001 996387051803316 005 20221103135102.0 035 $a(CKB)1000000000628639 035 $a(EEBO)2264183405 035 $a(UnM)99869816 035 $a(EXLCZ)991000000000628639 100 $a19940809d1649 uh | 101 0 $aeng 135 $aurbn||||a|bb| 200 12$aA declaration of the Commons assembled in Parliament$b[electronic resource] $eagainst a scandalous book entituled, The second part of Englands new chains discovered, &c. Die Martis, 27 Martii, 1649 210 $aLondon $cPrinted for Edward Husband, Printer to the Honorable House of Commons$dMarch 29. 1649 215 $a1 sheet ([1] p.) 300 $aA reply to the work by John Lilburne. 300 $aOrder to print signed: H: Scobell, Cleric. Parliament. 300 $aReproductions of the originals in Harvard University Library (Goldsmith's-Kress) and the British Library (Thomason Tracts). 330 $aeebo-0158 606 $aCensorship$zEngland$vEarly works to 1800 615 0$aCensorship 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996387051803316 996 $aA declaration of the Commons assembled in Parliament$92312814 997 $aUNISA LEADER 01363nam 2200349Ia 450 001 996386015703316 005 20221108062258.0 035 $a(CKB)1000000000606084 035 $a(EEBO)2240864672 035 $a(UnM)99898124 035 $a(EXLCZ)991000000000606084 100 $a19990305d1544 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 12$aA supplycacion to our moste soueraigne lorde Kynge henry the eyght$b[electronic resource] $eKynge of England of Fraunce and of Irelande, [and] moste ernest defender of Christes gospell, supreme heade vnder God here in erthe, next [and] immedyatly of his churches of Englande and Irelande 210 $a[London $cs.n.$d[1544]] 215 $a[60] p 300 $aBy Richard Tracy. 300 $aPlace of publication from STC; publication date from colophon. 300 $aComplains of the luxury and inefficiency of the Bishops and clergy. 300 $aSignatures: A-C D⁶. 300 $aC3r catchword: "ted". 300 $aReproduction of original in the Folger Shakespeare Library. 330 $aeebo-0055 700 $aTracy$b Richard$fd. 1569.$01005012 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bWaOLN 906 $aBOOK 912 $a996386015703316 996 $aA supplycacion to our moste soueraigne lorde Kynge henry the eyght$92319356 997 $aUNISA LEADER 05237nam 2200625 a 450 001 9910829925103321 005 20230725052928.0 010 $a1-283-40717-5 010 $a9786613407177 010 $a1-4443-3990-7 010 $a1-4443-3992-3 035 $a(CKB)3460000000000072 035 $a(EBL)675272 035 $a(OCoLC)742333234 035 $a(SSID)ssj0000482431 035 $a(PQKBManifestationID)12159572 035 $a(PQKBTitleCode)TC0000482431 035 $a(PQKBWorkID)10525612 035 $a(PQKB)11790689 035 $a(MiAaPQ)EBC675272 035 $a(EXLCZ)993460000000000072 100 $a20101007d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aVegetable oils in food technology$b[electronic resource] $ecomposition, properties and uses /$fedited by Frank D. Gunstone 205 $a2nd ed. 210 $aHoboken $cWiley-Blackwell$dc2011 215 $a1 online resource (378 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3268-6 320 $aIncludes bibliographical references and index. 327 $aVegetable Oils in Food Technology; Contents; Preface to the First Edition; Preface to the Second Edition; Contributors; List of Abbreviations; 1 Production and Trade of Vegetable Oils; 1.1 Extraction, refining and processing; 1.2 Vegetable oils: Production, consumption and trade; 1.2.1 Nine vegetable oils; 1.2.2 Palm oil; 1.2.3 Soybean oil; 1.2.4 Rapeseed/canola oil; 1.2.5 Sunflowerseed oil; 1.2.6 Groundnut (peanut) oil; 1.2.7 Cottonseed oil; 1.2.8 Coconut oil; 1.2.9 Palmkernel oil; 1.2.10 Olive oil; 1.2.11 Corn oil; 1.2.12 Sesame oil; 1.2.13 Linseed oil; 1.3 Some topical issues 327 $a1.3.1 Imports into China and India1.3.2 Trade in oilseeds and in vegetable oils; 1.3.3 Food and non-food use of vegetable oils; 1.3.4 Prices; 1.3.5 The food-fuel debate; 1.3.6 Predictions for future supply and demand; 1.3.7 Sustainability; 1.3.8 Genetic modification; References; 2 Palm Oil; 2.1 Introduction; 2.2 Composition and properties of palm oil and fractions; 2.2.1 Palm oil; 2.2.2 Palm olein; 2.2.3 Palm stearin; 2.3 Physical characteristics of palm oil products; 2.3.1 Palm oil; 2.3.2 Palm olein; 2.3.3 Palm stearin; 2.4 Minor components of palm oil products; 2.4.1 Carotenes 327 $a2.4.2 Tocopherols and tocotrienols (tocols)2.4.3 Sterols, squalene and other hydrocarbons; 2.5 Food applications of palm oil products; 2.5.1 Cooking/frying oil; 2.5.2 Margarines; 2.5.3 Shortenings; 2.5.4 Vanaspati; 2.5.5 Cocoa butter equivalents (CBE); 2.5.6 Other uses; 2.6 Nutritional aspects of palm oil; 2.7 Sustainable palm oil; 2.8 Conclusions; References; 3 Soybean Oil; 3.1 Introduction; 3.2 Composition of soybean and soybean oil; 3.2.1 Seed composition; 3.2.2 Oil composition; 3.2.3 Fatty acid composition; 3.2.4 Minor components; 3.3 Recovery and refining of soybean oil 327 $a3.3.1 Oil extraction3.3.2 Oil refining; 3.3.3 Modified non-alkaline refining; 3.3.4 Co-products from oil refining; 3.3.5 Fatty acid esters of glycidol and 3-monochloro-1,2-propanediol as processing contaminants; 3.4 Oil composition modification by processing and biotechnology; 3.4.1 Hydrogenation; 3.4.2 Interesterification; 3.4.3 Crystallization and fractionation; 3.4.4 Traditional plant breeding and genetic modification; 3.4.5 Oxidative and sensory properties of low-linolenic acid soybean oil to replace trans frying oil; 3.5 Physical properties of soybean oil; 3.5.1 Polymorphism 327 $a3.5.2 Density3.5.3 Viscosity; 3.5.4 Refractive index; 3.5.5 Specific heat; 3.5.6 Melting point; 3.5.7 Heat of combustion; 3.5.8 Smoke, flash, and fire points; 3.5.9 Solubility; 3.5.10 Plasticity and spreadability; 3.5.11 Electrical resistivity; 3.6 Oxidation evaluation of soybean oil; 3.7 Nutritional properties of soybean oil; 3.8 Food uses of soybean oil; 3.8.1 Cooking and salad oils; 3.8.2 Margarine and shortening; 3.8.3 Mayonnaise and salad dressing; References; 4 Canola/Rapeseed Oil; 4.1 Introduction; 4.2 Composition; 4.2.1 Nature of edible oils and fats 327 $a4.2.2 Fatty acid composition of canola oil 330 $aOur dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are 606 $aVegetable oils 606 $aFood industry and trade 615 0$aVegetable oils. 615 0$aFood industry and trade. 676 $a664.3 676 $a664/.3 701 $aGunstone$b F. D$091607 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910829925103321 996 $aVegetable oils in food technology$93935825 997 $aUNINA